Egg Bites with Bacon & Gruyère
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If you like the sous vide egg bites from Starbucks, you’ll love this copycat version — no sous vide equipment required!
This copycat recipe is a spot-on homemade version of the popular bacon and Gruyère sous vide egg bites from Starbucks. As an avid fan of the Starbucks version, I can confidently say that this egg bite recipe is nearly identical in taste and texture to the original—no fancy sous vide equipment required. The recipe is easy to make using just a blender, a muffin tin, and a few simple ingredients like cottage cheese, eggs, shredded cheese, cornstarch, bacon and hot sauce.
The secret to achieving the desired silky texture is baking the egg bites at a low temperature and also placing a pan of water in the oven to create a steamy environment. Egg bites can be stored in the fridge for up to 3 days or frozen for up to 2 months. Plus, they reheat beautifully in the microwave, making them a convenient, high-protein option for busy mornings or on-the-go snacks.
Table of Contents
“This is by far the closest I’ve ever made to the real thing, and that’s after trying many different recipes. You nailed it!!”
What You’ll Need To Make Egg Bites with Bacon & Gruyère
Step-by-Step Instructions
Add the bacon to a small nonstick skillet over medium-high heat.
Cook, stirring frequently, until crisp, 5 to 6 minutes.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce.
Blend until completely smooth, 20 to 40 seconds.
Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top.
Bake for 20 to 25 minutes, until the eggs are just set. You’ll know they are done when the egg bites start pulling slightly away from the edges.
Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
Let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
Variations
For a lighter option, try my spinach egg bites or egg white bites—the latter is another great copycat of the original Starbucks egg bites made with egg whites and roasted red pepper! You can also play around with the fillings by switching up the cheese (cheddar would be a nice alternative to Gruyère), replacing the bacon with sausage, or adding leftover veggies in moderation (cooked and chopped broccoli, bell peppers, and tomatoes would all be nice additions).
Storage
Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Take out of the freezer and defrost in the fridge overnight, then reheat in the microwave.
Video Tutorial
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Egg Bites with Bacon & Gruyère
If you like the sous vide egg bites from Starbucks, you’ll love this copycat version — no sous vide equipment required!
Ingredients
- 4 slices bacon, diced
- 6 large eggs
- 1¼ cups (4% milkfat) cottage cheese
- 1¼ cups shredded Gruyère (or a blend of Gruyère and Cheddar or Monterey Jack)
- 2 tablespoons cornstarch
- Heaping ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon hot sauce, such as Tabasco
Instructions
- Bring a kettle of water to a boil. Set one oven rack in the middle position and another in the lowest position. Preheat the oven to 300°F.
- Place a 9x13-inch metal or ceramic baking dish on the lower rack and fill it halfway with the boiling water from the kettle. This will create steam in the oven, which will help the egg bites to cook gently and attain a custardy texture.
- Spray a nonstick muffin pan generously with nonstick cooking spray (see note).
- In a small nonstick skillet over medium-high heat, cook the bacon, stirring frequently, until crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
- In a blender, combine the eggs, cottage cheese, Gruyère, cornstarch, salt, pepper, and hot sauce. Blend until completely smooth, about 30 seconds.
- Pour the egg mixture evenly into the prepared muffin pan, filling each well about three-quarters full. Divide the bacon evenly over the egg bites. Using a spoon or your finger, press some of the bacon into the batter so it is not all floating on top. Bake for 20 to 25 minutes on the middle rack, until the eggs are set. You'll know they are done when the egg bites start pulling slightly away from the edges. Some of the egg bites may puff up and look a bit lopsided, but they will settle and deflate as they cool.
- Remove the egg bites from the oven and let rest in the pan for about 5 minutes. Use a small spoon to loosen the egg bites from the edges of the pan and carefully lift them out onto a plate. Serve warm.
- Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months. Defrost in the refrigerator overnight and reheat using the microwave.
- Note: I don’t recommend using a silicone muffin tin for this recipe as readers have commented that the egg bites take longer to set and cook unevenly.
Nutrition Information
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- Serving size: 1 egg bite
- Calories: 151
- Fat: 11 g
- Saturated fat: 5 g
- Carbohydrates: 2 g
- Sugar: 1 g
- Protein: 10 g
- Sodium: 270 mg
- Cholesterol: 116 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Jenn, thanks again for another great recipe! I’m not an egg lover so the addition of the cheese and bacon made it very tasty. Plus, I loved the light texture from this cooking method. Didn’t have cottage cheese so used cream cheese since that was suggested as an alternative. Would definitely make this again!
I made them this morning. So much fun and quite delicious. We loved them. I followed the recipe, which was simple and very clear. They were done in 23 minutes and, after cooling, slipped out of the muffin pan easily. They taste similar to the StarBucks version but I like these better. My husband suggested they become part of our breakfast menu rotation. Thank you for a great recipe!!
I have nothing new to add to the comments. These were perfectly similar to Starbucks. Much more than any other egg bite recipe I’ve tried. Now that I know the formula works I’ll try other flavor of combinations. Thanks Jen!
Fluffy and soft, but with a weird texture and taste for me. The taste was something I somewhat got used to after having a couple of these. Good enough to finish eating after having made them, but not good enough to make again. I wish I could give this recipe a perfectly middle-of- the-road 2.5 stars haha.
I made these delicious egg bites this morning! I baked them a longer than what the suggested time . I found they were slightly watery , so I do agree that probably I should have stirred the cottage cheese or drained it slightly. Otherwise amazing texture and taste! A new favorite ! They will make a great snack , addition to a salad for lunch! Try em! you will love!
Eggscellent! They went together easily. My oven might have a cool spot because the ones in the middle had not set and the outer rows were firm. I had a little trouble getting each one out of the muffin tin – they weren’t sticking, but are jiggly so I inverted the pan onto the muffin tin lid. I live alone and will freeze most and microwave per your instructions for a quick, tasty breakfast or snack.
I made these yesterday and they are delicious. They are light yet filling and very tasty. It is important to be sure to spray the muffin pan well to avoid sticking. I will definitely make them again. The recipe is very simple to prepare.
These are by far the tastiest mini egg bites I have made. They are light, fluffy and just plain delicious. I read the comments before starting and noted that no one had used 1% milkfat cottage cheese and that was what I had. So thinking of the water content, I put the cottage cheese in a strainer and using a potato masher, squeezed a lot of the water out. It worked perfectly and I think lowered the calorie content. I look forward to changing the bacon to shallots and spinach. I also used silicone cupcake liners without any oil and they slipped right out. YUM! Thank you, Jenn! I have enjoyed all your recipes I have tried.
Prepared the Bacon and Gruyere Egg Bites. However, I did make a change so that it was a little bit healthier. I used mostly egg whites. Since it takes two egg whites to equal one whole egg, I adjusted the recipe accordingly. I wanted the egg bites to have a little of the yellow color, so I used three whole eggs and the six egg whites. The recipe turned out great! The flavor and texture was perfect! Thanks, Jenn. I am thrilled to have discovered your website–so many delicious recipes!
I want to thank you for making this recipe for your mom. I too love the Starbucks sous vide egg bites, and have tried many times to mimic them. Your recipe is perfect and your technique works great.